Protein Macarons (Gluten-Free & Sugar-Free)

PROTEIN MACARONSPROTEIN MACARONSScreen Shot 2014-10-12 at 15.04.50
Screen Shot 2014-10-12 at 15.05.02Screen Shot 2014-10-12 at 15.05.34ROCKSPROTEIN MACARONSPROTEIN MACARONSPROTEIN MACARONS How about some… Protein Macarons?

Welcome to today’s recipe:

Now, if you’re a lover of macarons – of proper sugar-packed macarons – you may be thinking that these protein ones can’t be as good. You might even be angry at me right now, thinking me a fool for attempting to recreate something as classic as a macaron without using any of the traditional ingredients.

Well, guess what? I did it! And dare I say they’e better than the originals? I’m not saying this because I made them. I’m saying it because I’ve tasted the ‘real’ ones and I’ve tasted these ones and I like these ones better. Sure, they’re a little rough around the edges and don’t look as immaculate as traditional macarons but that’s because this is my first proper attempt. Give me a couple more shots and I’ll show you just how crazy protein macarons can really look.

They have the perfect texture: crunchy on the outside and slightly chewy on the inside, and they taste mmmmm… so good!

I went with two basic kind of macarons: blue ones and red ones. You can make them any color though, just read the notes at the bottom of this post to experiment with your hues – and your flavors too.

Here’s the recipe:

Ingredients for the macarons

1 tbsp IMO syrup (see Note 1 below)
1/2 tbsp coconut flour
2 tbsp vanilla whey protein powder
3-4 drops of natural food coloring (see Note 2 below for more on this)

Ingredients for the filling (see Note 3 below for amounts)

Vanilla whey protein powder
Coconut flour
Almond or cartoned-coconut milk
PROTEIN MACARONS3-4 drops of natural food coloring


1. First, make your macarons (one color at a time) by adding all the ingredients together and mixing them all up with a spoon until you get a soft dough PROTEIN MACARONSthat you can mold with your hands into one big ball (it’s going to feel like play-dough!) If your dough is too sticky to allow you to do this, add a bit more coconut flour to it until you get to the right consistency.

2. Shape 10 small ‘balls’ out of the mix and, using your hands, flatten them and place them on a nonstick baking tray or a regular PROTEIN MACARONScookie tray lined with baking paper.

3. Bake at 200C (around 395 F) for FOUR AND A HALF TO FIVE MINUTES. Do NOT let them cook for longer as they’ll burn.

4. Make your filling by mixing all your filling ingredients together. See Note 4 below for more on this.

5. Fill the macarons with your filling of choice and eat them as soon as you can because they’ll loose some of their crunch if you leave them sitting outside (this is one of the only downside to protein macarons – am trying to figure out a way to fix this without invoking sugar).

Macros per macaron half, out of the 10 you get for each color (without the filling because, as you’ll see in Note 3 below, the filling is up to you): 15kcals, 2g protein, 3g carbs (out of which 2.5g is fiber so net carbs: 0.5) and 0g fat.


1. I used IMO syrup to make this recipe, i.e. isomalto-oligosaccharides syrup. I wrote about this ingredient last week when I posted my recipe for Low-Carb Protein Oreos and included a couple of links to places you can get IMO as well as an idea for making your own IMO if for whatever reason you don’t have access to it as a syrup.

2. To color my macarons, I used natural blue food coloring for the blue ones (which I know turned out greenish) and fresh beet juice for the pink ones. You can use any and all colors though as well as flavoring extracts and essences. Remember to choose natural flavors when possible, e.g. use beet juice for red and pink, saffron strands for yellow, blackberries for blue.

3. I didn’t actually measure my filling ingredients. I know, sorry. I just kind of winged the whole thing by mixing 1 scoop of whey with approximately the same amount of coconut flour and a bit of milk. I suggest you do the same OR, if you want, use casein protein powder and mix that with the milk until you get a creamy mix. You can do that OR you can mix your whey with cream cheese or mascarpone for an ever creamier filling.



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